How to make
In Spain, during the Christmas holidays, delicacies such as turron, polvoron, mantecados, alfajores, marzipan and other small sweet temptations are traditionally served for dessert. In the spirit of these products and ingredients, the more creative cooks prepare cakes and pies, in which these delicacies are definitely present.
This recipe is inspired by marzipan - these are figurines of dough prepared mainly from ground almonds with eggs and sugar, spread with egg yolk and baked in the oven. In general, almonds are present in most Spanish Christmas recipes for cakes, pastries and turron.
Our Christmas cake is made of a similar dough. You will be surprised how easy it is to make and how delicious it turns out.
The almonds are ground into flour and mixed with the sugar, fine coconut shavings and citrus peels. Optionally, a pinch of cinnamon is added, but it is generally not present in the original recipe for marzipan, as well as coconut.
Beat the eggs one by one and mix until a homogeneous mixture is obtained. As the dough becomes thinner than for ordinary marzipan dough, it can also be beaten with a mixer for convenience or directly with a blender.
Pour it into a greased cake tin with a detachable bottom. Select the size of the cake tin so that the mixture is about 2 fingers thick (or a little thinner)
Bake it at 340°F (170 degrees) in a preheated oven for 40-45 minutes or until a golden brown color is obtained. Check it with a stick to see if it is ready and if it comes out dry - it is.
The baked cake is left to cool and the form is detached.
Almonds are roasted in a non greased pan over low/moderate heat, so that you don't burn them.
Spread the cake with the jam, diluted with very little water and sprinkle the cooled almonds on top.
Sprinkle it with powdered sugar and the recipe for the Spanish Christmas Cake is ready!
Merry Christmas!
